Hearty eggplant-barley bake

4 Servings

Ingredients

Quantity Ingredient
½ cup Onions, chopped
½ cup Mushrooms, chopped
¼ cup Green peppers, chopped
1 tablespoon Garlic, minced
Water for sauteeing
1 cup Eggplant, cubed
2 tablespoons Water
1 can Tomatoes, chopped (16 oz)
1½ cup Water
¾ cup Quick cooking barley (I use Pearled barley)
½ cup Chili sauce (try to find a \"natural\" brand)
¼ cup Fresh parsley, chopped
1 teaspoon Honey (Maple syrup if vegan)
1 teaspoon Vegetarian Worcestershire sauce
½ teaspoon Dried marjoram
¼ teaspoon Ground black pepper

Directions

In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1½ cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper. Bring to a boil and simmer for 20 minutes, or until barley is tender.

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